The weather has broken and lo, I have reverted to some proper cooking. Lunch has been chicken salad with actual boiled potatoes, peas, yoghurt, summer savoury and other such. And dinner is even more proper. (As, alas, was the washing up.) I'm amazed at myself for having the energy, for almost all my get up and go has deserted me lately. The startlingly good covid news should be energising, but I just feel blank and pooped all the time. I'm not even on the big painkillers any more, so that's no use as an alibi. Pandemic supports are going away, but somehow the savour of new things has yet to hit. Although... I'm going to the office on Thursday and then meeting a friend after, which is a combination I've not experienced for oooh about 500 days. Let's see how that feels.
Anyway, I cooked fish to a proper recipe - from Ripe Figs again, and this is now officially a Good Cookbook which I Commend To You All. Fish kebabs with skordalia, a thing I've often read of but somehow never made even though skordalia means stupendously garlicky mashed potato, which is fully my kind of thing.
The fish, you might just notice, isn't actually kebabbed. That'll be because I accidentally bought fillets with skin on and could't face trying to scrape it off. It worked fine.
This dish needs marinating but DOES NOT come with a warning cos it only takes about 10 minutes and you can do it while boiling your peeled, chopped spuds to make mash.
Marinade: cumin, paprika, pul biber, crushed garlic clove, lemon juice, oil. Put your chunks or indeed slices of fish into it.
When your spuds are ready, drain and mash with a little more lemon, three crushed garlic cloves, and plenty of extra virgin olive oil. Yesssssss, garlic fire.
Meanwhile, your fish kebabs only need about 3 minutes in total, or your fillets need maybe 5, starting skin side down. Eat like a proper adult, with something green on the side. But it's the garlic you'll remember.
If all this seems far too solemn and grown up, remember to stock up for Confined Snackalong and/or sundae joy for Saturday - in which Confined Cocktails celebrates us coping with this for 500 days. Katie has put a quick ice cream recipe in comments to the first post about this, if you want to get making this week...
Comments
Post a Comment